Roasted Cauliflower and Gold Potato Herb Salad Recipe
This Roasted Cauliflower Potato Salad is a vibrant and flavorful twist on the classic potato salad. Featuring golden roasted cauliflower and sweet onions combined with tender petite gold potatoes, crisp celery, and a tangy herb-infused mayonnaise dressing, it’s a perfect dish for picnics, BBQs, or a satisfying side at any meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Roasted Vegetables
- 1 medium head of cauliflower, cut into florets
- 1 sweet onion, thinly sliced
- 1 tablespoon olive oil
- Kosher salt and pepper, to taste
- 1 teaspoon garlic powder
Potatoes and Vegetables
- 2 pounds petite gold potatoes
- 3 ribs of celery, diced
Dressing
- ¾ cup mayonnaise
- 2 tablespoons dijon mustard
- ¼ cup diced pickles or relish
- 2 tablespoons pickle juice
- 1 tablespoon white wine vinegar or lemon juice
- 3 tablespoons chopped chives
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh parsley
- Pinch of kosher salt and pepper
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 425°F (220°C). Spread the cauliflower florets and thinly sliced onions evenly on a baking sheet. Lightly spray or drizzle with olive oil, then season with kosher salt, pepper, and garlic powder to evenly coat all pieces.
- Roast Cauliflower and Onions: Roast the cauliflower and onions in the preheated oven for 20 to 25 minutes, or until the cauliflower turns golden brown and tender, stirring halfway through for even roasting.
- Boil Potatoes: Place the petite gold potatoes in a pot filled with salted cold water. Bring to a boil and cook for about 15 minutes or until the potatoes are fork-tender. Drain and allow them to cool before slicing each potato in half.
- Combine Roasted Veggies and Potatoes: In a large mixing bowl, combine the roasted cauliflower and onions with the halved potatoes. Add the diced celery for a crunchy texture.
- Prepare Dressing: In a small bowl, whisk together mayonnaise, dijon mustard, diced pickles, pickle juice, and white wine vinegar or lemon juice. Stir in the chopped chives, fresh dill, and parsley. Season the dressing with a pinch of kosher salt and black pepper.
- Toss Salad with Dressing: Pour the herbaceous dressing over the potato and cauliflower mixture. Gently toss until all ingredients are well coated. Taste and adjust seasoning if necessary.
- Serve: Serve immediately for a warm salad or refrigerate for 30 to 60 minutes to allow flavors to meld together. Enjoy chilled or at room temperature.
Notes
- You can substitute white wine vinegar with fresh lemon juice for a slightly brighter flavor.
- For a lighter version, use low-fat mayonnaise or Greek yogurt instead.
- If you prefer a spicier kick, add a teaspoon of smoked paprika or a pinch of cayenne to the seasoning.
- This salad can be made a day ahead to deepen the flavors; just keep refrigerated.
- Use fresh herbs whenever possible for the best flavor impact.
